Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 12 to 15 minutes total. Slide cookies on parchment onto racks to cool completely, then peel cookies from parchment. Make more cookies with remaining batter and pine nuts on cooled baking sheets.

For this particular recipe, it’s important to use canned almond paste — the type sold in tubes is too crumbly and doesn’t give the cookies the right consistency.

Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.